Roasted Cauliflower Salad with Olives

Name: Roasted Cauliflower Salad with Olives
Yield: 5 servings (serving size: about 1 cup)
Ingredients: 1 large head cauliflower, cut into bite-sized florets (about 6 1/2 cups); Olive oil-flavored cooking spray; 1 tablespoon white wine vinegar; 1 tablespoon extravirgin olive oil; ½ teaspoon salt; ¼ teaspoon crushed red pepper; 1 garlic clove, minced; ⅓ cup finely chopped pitted kalamata olives; 2 tablespoons coarsely chopped fresh parsley

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Prep: 15 minutes; Cook: 20 minutesInstead of camouflaging cauliflower with a cheese sauce, enjoy the subtle sweetness and mellow flavor of roasted cauliflower. Toss it with a light vinaigrette and tangy kalamata olives, and you'll have a salad everybody loves.

By Lorrie Corvin

Recipe by Oxmoor House June 2006

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Roasted Cauliflower Salad with Olives

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Roasted Cauliflower Salad with Olives

Gallery

Recipe Summary

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Roasted Cauliflower Salad with Olives